When going to a recent dinner party, I spontaneously decided to make a dessert with less than 4 hours before we had to leave. I needed something simple that could be made in a hurry. My mind was set on a dark chocolate chipotle dessert (the dinner theme was Mexican). I was ecstatic to find a recipe for dark chocolate truffles and was immediately intrigued that it uses avocado! After throwing around some ideas in my head for variations and quickly running to the grocery store, I made my usual modifications and created these spectacular Dark Chocolate Chipotle Avocado Truffles.
These decadently rich chocolate truffles are insanely delicious, fun to make, and incredibly versatile! Not only that, but they are simple to make and can be completed in about two hours from start to finish, including cleanup. The addition of avocado makes them a healthier treat that can be enjoyed with less guilt.
After the truffle mixture has been made and chilled until firm, using a small cookie scoop is the way to go. It reduces mess and makes the size of the truffles more uniform. Using food grade gloves also helps make the process less messy.
Once each truffle is dropped into the coating, with a gloved hand, I rolled the ball around in the coating and formed it into more of a round shape using my fingers to smooth the edges. For the coatings, I used shredded coconut, a cacao powder/powdered sugar blend, and ground almonds.
My original recipe made 48 truffles, but I did them in two batches because I only needed 24 for the party. To the first batch, I decided to add chopped cherries, ground almonds, and almond extract instead of vanilla. They were an absolute hit at the party!
The ones pictured in this post are the second batch, which follows my modified recipe below and were made the next day. Still fabulous, if I do say so myself…oh, and my hubby thought so too. ☺
I was so proud of myself for whipping these babies up in such a short time. Can’t wait to make them again.
The following recipe has been adapted to include pure maple syrup, coconut oil, chipotle powder, and additional toppings. See recipe inspiration here.
These decadently rich chocolate truffles are insanely delicious, fun to make, and incredibly versatile! The addition of avocado makes them a healthier treat that can be enjoyed with less guilt.
- 16 ounces dark chocolate chips
- 2 tablespoons pure maple syrup
- 1 1/2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/8 teaspoon chipotle powder, more for extra heat
- Pinch of sea salt
- 1 large avocado, mashed or pureed
- cacao (cocoa) powder, shredded coconut, ground almonds, ground pistachios, ground espresso beans, powdered sugar
Combine all ingredients except the avocado in the top of a double boiler or a bowl placed on top of a saucepan. (The bottom pot/saucepan should contain enough water to allow for evaporation, about 3/4 inch.) Melt until completely smooth.
Add the avocado, and stir well to incorporate. Mixture should be very creamy and smooth.
Remove from heat and transfer mixture to a bowl. Let cool for a few minutes, then place bowl in refrigerator for up to 30 minutes to firm up, or freeze for about 10-15 minutes to expedite. You want to make sure it's firm enough to handle and hold its shape.
Using a small cookie scoop, place one ball at a time into coating of choice (consistency should be very firm and formed ball should release easily). Roll in coating well until completely covered while forming into round shape using fingers to smooth edges.
If desired, place each truffle in a mini paper cup to keep them separate. (Makes a great presentation for gift giving.)
Store finished truffles in an airtight container in refrigerator for up to one week.
Try changing it up by adding the following to the base:
chopped cherries, shredded coconut, ground nuts, ground espresso beans, peanut butter, caramel